[1] In French cuisine, cooking au jus is a natural way to enhance the flavour of dishes, mainly chicken, veal, and lamb.

In American cuisine, the term is sometimes used to refer to a light sauce for beef recipes, which may be served with the food or placed on the side for dipping.

[citation needed] The American jus is sometimes prepared separately, rather than being produced naturally by the food being cooked.

[citation needed] A powdered product described as jus is also sold and is rubbed into the meat before cooking or added afterwards.

Powdered forms generally use a combination of salt, dried onion, and sometimes sugar as primary flavoring agents.